gluten-free

My experience of almond tofu (also known as almond jello or almond jelly) is basically the ‘free’ dessert that Chinese restaurants give you at the end of the meal. It’s better than the free soup at the beginning of the... Continue reading →

I have never heard of the raindrop cake until recently even though I worked in Japan in the late 1990’s. Turns out it was originally known as Shingen Mochi (信玄餅) which is made of rice cake with kinako (roasted soy... Continue reading →

The first time I’ve ever had coffee jelly was when I was working in Japan right out of college. I never really drink coffee on a regular basis. And when I do drink coffee, it’s usually iced coffee with lots... Continue reading →

Today, we will be making mizu yokan (水ようかん) which is a lighter version of the traditional neri yokan by adding more water and is great for warmer days. This recipe concludes my series on red bean but also kicks off... Continue reading →

Red beans are a good source of protein and in Asia, bean are preferred to be sweetened instead of salty. The simplest yet most satisfying dessert after a meal would be the red bean soup. In the hot summer months,... Continue reading →

On a scorching hot summer day, nothing cools you down more than an ice cold glass of red bean slush ((紅豆冰沙) also known as a red bean smoothie. It’s sweet but not overpowering with a rich flavor of red beans... Continue reading →

Here is the second version of the base ingredient for many Asian desserts, the Red Bean Paste. The first version, Sweetened Red Bean recipe from the other day is a bit easier, so it was introduced first. This version requires... Continue reading →

Red bean is such a versatile and popular ingredient in Asian cuisine, especially when it comes to desserts. I was fortunate to find some organic red beans at my local Asian supermarket so I picked a few packets up. So... Continue reading →

For Chinese people, Lantern festival marks the end of the winter. People usually will eat a very special kind of food to celebrate the end of a severe winter and get ready for the exciting spring! What is that call?... Continue reading →

There was a request from a reader for a fish balls recipe after reading our very popular Taiwanese meat ball (貢丸) soup recipe. Well, I figured, since I’m up for the challenge, why stop at regular fish balls when there... Continue reading →

In terms of texture, my favorite is the chewy texture which isn’t very ubiquitous in America but something similar to gummy bears I suppose. In Asian, a lot of that texture is developed from various starches such as potato, tapioca,... Continue reading →

Still remember when I ate shrimp lettuce wraps for the first time and I totally loved it! The crispy crushed fried bread sticks mixed with crunchy water chestnut and savory shrimps, all wrapped with fresh crisp lettuce. That is one... Continue reading →

Five Spice Pressed Tofu (also known as dried tofu) is a very versatile ingredient for a variety of recipes. It can act as a meat substitute for many dishes as well as complement a meat dish. It can be eaten... Continue reading →

Tofu has been a dietary staple in China for over two thousand years and has permeated the rest of Asia for about a thousand years. In the recent years, tofu has gained popularity in western culture. Tofu is basically made... Continue reading →